Thursday, January 2

Starting with the: pecans, almond/cashews, in the blender. Chop them us
until you have a nice crumbly consistency. Mix all the dry ingredients
together. Mix in the melted coconut oil with a fork. Press this mixture in a
parchment lined 7X12 pan. Put this in the freezer while you work on the middle
layer

For the middle cream layer:

2 ripe
avocado

½ cup
coconut oil

splash
of lime (to keep the avocado from browning)

pinch
of salt

1
teaspoon vanilla

4
Tablespoons coconut sugar

For classic flavor add 1 teaspoon Maple
Syrup. OR

For Mint flavor add1
teaspoon peppermint extract

Mash it all together and blend with hand mixer or food processor until
smooth and creamy. Taste and see if you want to add more mint or syrup. Put
this in the freezer while you work on the top layer

For the chocolate layer:

½ cup cocoa powder

½ cup coconut oil

2
Tablespoons agave syrup or maple

2
Tablespoons coconut sugar

1
teaspoon vanilla

pinch
of salt

For classic flavor add pinch of both cayenne
pepper and chilli powder. OR

For Mint flavor add ½ teaspoon
peppermint extract

Melt everything together in a double boiler on low heat; stir well, until fully
blended. The consistence will be like a thin sauce. Pour over the bars, smoothing
with a off-set spatula. Return to Freezer.

The finally! Freeze for
one hour, before serving. Score the bars before cutting. Serve chilled. (they
melt quickly)